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Sattu Ka Paratha Recipe (Stuffed Channa Dal Flour Paratha)

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Sattu Ka Paratha Recipe is made out of sattu which is essentially the roasted channa dal flour. It is one of the vegetarian sources of protein for people of Bihar and used in many authentic Bihari recipes. A most common way to use Sattu is in parathas. Sattu atta is spiced with herbs and stuffed into the whole wheat dough, cooked on tawa and served with curd and often baingan ka bharta for a delightful and healthy summer meal.  Whole Wheat Flour, Lukewarm Water, Roasted Gram Flour (Sattu Ka Atta), Onions, Green Chillies, Garlic, Ginger, Kala jeera, Coriander (Dhania) Leaves, Mustard oil, Mango pickle, Ghee   Ingredients for Dough 3 cups Whole Wheat Flour 1 cup Lukewarm Water Ingredients for Stuffing 2 cups Roasted Gram Flour (Sattu Ka Atta) 2 Onions , finely chopped 3 Green Chillies , minced 6 cloves Garlic , minced 1 inch Ginger , finely chopped 2 teaspoon Kala jeera 3 tablespoon Coriander (Dhania) Leaves , chopped 1 tablespoon Mustard oil 2 tablespoon Mango pickle , mashed Ghee , or oil for frying the parathas     15   30     To prepare hot Sattu Ka Paratha Recipe (Stuffed Channa Dal Flour Paratha), bring all the ingredients together. Mix whole wheat flour and water together, knead in a mixing bowl to make a soft dough. A well kneaded soft dough leads to softer parathas. Keep aside covered with a wet muslin cloth till you prepare the stuffing.Mix together all the stuffing ingredients and if the mixture feels very dry, sprinkle a little warm water and mix well.Distribute the dough in 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2 tablespoons of filling in the middle, cover from all sides and roll the paratha 1/2 inch thick.Heat a tawa/ griddle and cook each side of the paratha until golden brown, add a few drops of ghee/oil while on tawa.Repeat the process for the rest of the parathas.Serve these hot Sattu Ka Paratha with curd and pickle. When sided with baingan ka bharta, Sattu ka Paratha makes a wholesome weeknight dinner.